Bagasse is the fibrous matter that’s left over after sugarcane stalks or agave hearts are crushed to extract their juice. The bagasse is then either turned into animal feed, or composted and turned into fertilizer. But don’t let the fate of the agave fibres dissuade you from trying this delicious drink.
The Bagasse appears on Proof’s latest cocktail menu, which features drinks created by its talented bar staff. This one is the brainchild of managing partner Tony Migliarese, who visited the Tequila region of Mexico not long ago, and so loved the taste of roasted agave he wanted to capture its honeyed richness in a cocktail.
I’m a big fan of both tequila and agave (roasted, or in syrup form), and I love how the drink plays up those tastes with cinnamon and the round flavour of apple. A small amount of turmeric bestows an air of mystery and a lovely colour. Bonus: the Bagasse is pretty easy to recreate at home with such straightforward ingredients — just add a couple cinnamon sticks to your simmering simple syrup, and voila!
- 1.5 oz Espolon Reposado
- 0.5 oz Calvados
- 0.5 oz cinnamon syrup
- 0.5 oz apple juice
- 0.5 oz lemon juice
- Dash of agave nectar
- 1/16 tsp. turmeric
Method: Combine ingredients and shake with ice. Double strain into a coupette.
— Recipe by Tony Migliarese, managing partner at Proof